Grilled Salmon Salad with Orange-Basil Vinaigrette
¼ cup frozen orange juice concentrate, thawed
1 tablespoon + 1½ teaspoons white wine vinegar
1 tablespoon chopped basil or 1 teaspoon dried basil leaves
1 tablespoon olive oil
1 (8-ounce) salmon fillet
4 cups torn mixed greens
¾ cup sliced strawberries
10 thin cucumber slices, cut into halves
1/8 teaspoon coarsely ground black pepper
Whisk together juice concentrate, vinegar, basil and olive oil. Reserve 2 tablespoons juice concentrate mixture.
Prepare grill for direct grilling. Grill salmon, skin side down, over medium coals for 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with reserved juice mixture. Cool slightly.
Toss together the greens, strawberries and cucumber slices. Divide between two plates.
Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with remaining juice concentrate. Sprinkle with pepper. Makes 2 servings.